You seem to have quite the impact. When I looked for Skottsberg because I very much liked the high Sauciere from your recent Video I found most of the comments on their page had your name as reference in it. xD Would you prefer the made in ones for technicial or quality reasons? Those are double the price and I like the Skottsberg more visually.
1:40 I'm a bit confused why you are using Olive oil here especially over high heat. Regardless if it is controlled, olive oil burns. Is using Olive Oil only for TH-cam audience? Also those pans can survive restaurant Salamanders? That's impressive.
A little piece of advice from a nonna from Parma. My granny would roll out the dough in a very thin but not superthin sheet, and leave it on the table for a quarter of an hour. Then she would roll it a tiny bit more and cut. This way, the surface of the dough dries out a tiny bit, and with the final roll this harder surface would create a rougher surface for the sauce to cling on to.
Makes sense, thank you. For pro chefs often time is the enemy, so great advice like that is sometimes impossible to use. Still, at home I'm most definitely putting that to work.
As an italian who has done tagliatelle al ragù before I can say the recipe is perfect, but I would not use a wok to cook the ragù. You want it to slowly evaporate... with a big pot not fully covered with a lid you will probably not even need to add water during cooking. Still the wok did not make it worst, you just had to do the extra step of adding water. A few secrets: more yolks = pasta dough that will stick less and require less dusting, you can freeze both the ragù (already cooked) and the pasta (before cooking it... and you don't want to defrost it, just toss it in boiling water, it will take the same time to cook).
I've started off on the stove then cooked it in oven on low + time. Other times all stove. Nowadays I use an instant pot, starting with sofrito, then pressure, then cooked open. It can cut down the cooking a lot, and it really helps in breaking tough tissues and you get the really delicate well cooked mince with individual grains. Uncooked mince there is nothing worse like wet cardboard with no flavour. Even if you get a good cut, it is still not going to be as good as also you want some fat not all lean. I tend to use half beef half pork (rather then pancetta), or veal if available. I might use a couple of anchovies you won't notice them but help with meatiness. I tend toward the low end of tomato I don't want too much. Sometime I might put in chicken livers, etc if want to be fancy. If I use wine at I only use a little white for deglazing only or none at all. I really don't; understand red wine in ragu. I think that is different dish. Or a cheat for colour. Not traditional at all and probably sacrilege...I have used pieces of artichoke stirred in the last 5-10 minutes. Call it Paul's Ragu. You want good quality tinned/jared not in vinegar/brine, olive oil only or freshly cooked. It is nice try it. I always make more and freeze. That goes for anything like this. Bolognese is not the only ragu and and genovese is not the only pesto bur I think they are good place to start however. Although if you have fresh herbs you might as well make seasonal pesto
pretty sure he is using the wok, because its easier for camer work. you can easy look into the pan. a deep pot is difficult to film, because you cant go above too much because of the steam.
In the times when half of youtube provides chef-level cooking knowledge, what makes the best differ from the good, is the personality. And this channel has a great team of very likable and sympathetic people behind it, all of them (Mitch, Babe, the editor, and of course Andy) bring a bit of self expression into the videos. Superb content.
i grew up making fresh pasta every once in a blue moon with my folks and this video hit me like a wave of nostalgia. even though we had a pasta machine thing the tagliatelle in the video looked exactly the same, only difference is we would hang the pasta all over the kitchen to dry it and im not sure why or what difference that holds to how you have made it - i'll have to make it again soon thanks for sparking that memory andy c:
My Dad and I enjoyed watching “Crossfire Trail” starring Tom Selleck. Wilford Brimley was also in it. We loved this line of his: “You see, if you just take your time, . ….you’ll have a more harmonious outcome.”. Harmonious is a very good word.
Great Movie! I love the Sackett series of books by Louis L’Amour and most of his other stories as well. It’s getting hard to find the books now because they are so old but i enjoy visiting dusty old second hand book stores run by some very quirky characters most times!!!
@@rwfoxtrot Yes! Those shops are very important in my life. An uncountable amount of adventures and characters. Incorporating the shop owner takes it to another level. I always liked to make a quick vacation trip around finding these shops, and mom & pop diners along the way. Sadly, they are becoming few and far between. Typing this to you is making me want to plan one now! 🤙🏽📚
You always have that one cook in the kitchen who loves to live dangerously, that warning is for them. They love to live vicariously and save us the trouble. 😬🤣
When I did some cooking classes in Italy a few years back the chap showed me a trick of using the veg off cuts and peels to make a basic vegetable stock. So taking all that carrot peel, the onion skins, off cuts of the celery and just leave it boiling away in a pot of water while you cook. Then he would cook the sauce with a lot less liquid than I would have normally, but he'd add a couple ladles of that stock every now and then whenever it looked like it was getting too dry. If it I've got the time to babysit it that's how I cook now. But it's still nice to make a big pot of everything that you can stick a lid on and step away from.
I was born in Italy but came to Australia when I was eight years old. I’ve lived 50 years in Australia but never changed the way of making traditionally Italian food. My mum was a really good cook as I got older. I worked in restaurants cooking amazing Italian food I love the way you cook And that Bolognese is just amazing love watching your videos because I can’t relate to you. You’re a real good cook.
can relate? Plus Italians I know use stripped meat from the meat they cook in the pasta sauce and I am guessing that's how the rest of the world thinks it was originally minced meat and the only time they used minced meat was mainly meatballs cooked in pasta sauce. However, every village has their own version. Not all his ingredients are true to their original recipe. He is an excellent cook / chef.
@@Mav_Fthat's the thing. Despite for every good "traditional" recipe a lot of short cut knock offs are out, sometimes providing still surprising good food, although especially when corners where cut on the ingredients or cooking time like in this example, the traditional one is better. And then there are the variations, even in the realm of traditional recipes. It may differ from family to family, or from one town to the next town over. In this case I have some seen using tomato puree, some added some tomato paste, some only used a, surprisingly small, amount of crushed or diced tomatoes
@alexanderkupke920 puree, paste, etc, are used when you haven't got homemade pasta sauce or tomatoes on hand. Plus, paste is slightly bitter and needs to be cooked out, diced can tomatoes are sweet and puree can be varied. We still make our own pasta sauce from scratch every couple of years. It's a whole day event and makes about 200 to 500 bottles depending on how many tomatoes we have. Outdoor grown tomatoes are better than glasshouse and hydroponics.
@@Mav_F glasshouse and hydroponics, yeah, the dutch are well known for those. Here in Germany we call them dutch red water packs. If thirsty, punch a straw in and suck away... Just don´t expect a lot of taste. I think it is a combination of them growing to fast, to big and especially, completely the wrong types.
@alexanderkupke920 Interesting. I am in Australia, parents are Italians. My uncle lives in Germany and he was born in Italy and moved to Australia and then to Germany and started a restaurant. His son or grandson now plays soccer / football over there somewhere.
Almost perfect Andy! Those tagliatelle look really good. Just one tip: instead of water to add to the ragù use home made vegetable broth. It adds even more flavour.
Your sense of humor was in good form in this video: thank you-my first chuckles of the day! As to the tutorial, you were extra brilliant. Finally someone who relates the specifics about pasta ingredients and method in the very best way. I have never seen anyone use a fork. It is exactly the right tool. Never liked just using hands from the beginning mix. You are spot on about that as well. Another thing, apart from myself, you are the only one to thank a utensil when its job is done. I think in ways we can’t perceive the simple expression gives a good vibe to the kitchen. Thank you and all those with you for the work and effort put into all the videos.
I was in Bologna in October and we also learnt to make this recipe. They did pork mince and beef mince - 500g of each. We were taught to cover the ragu during the 4 hour cook so it doesn't evaporate. Your plated tagliatelle looks amazing!
@@exanyt The best dishes I’ve ever cooked had a long cooking time, but they were both beef stews: the longer cooking time at a low temperature really makes a difference because it helps break down the cheap but delicious cuts of meat. This type of ragu, using sausage meat or mince, doesn’t need ages - in fact leaner meat can get tough and chewy when it’s cooked too long, even in liquid. But I’m not arguing against cooking it for hours, I’m saying it’s already amazing after a short time. It’s easy to put it to the test: just cook it faster, you’ll still enjoy it. Or you can cook it the evening before and leave it overnight - yes, it will taste richer, and you don’t have to get up at 7 if you want it for lunch.
7:45. This tip is life changing. Ive always struggled with all types of doughs because everything always sticks to my fingers even if I dust/wet/lube with oil. I always just instantly start kneading, ill definitely try this next time.
Great video again Andy! Really enjoyed this and really enjoyed some of the comments with the extra advice for this dish. You have built such a great community!
Hi Andy, best cooking channel on youtube, I stay in Scotland, and we love soup in the winter, would like you to make your favourite soup, either summer or winter soup, obviously my favourite is scotch broth, keep up the good work, thanks
I've been getting into making my own pastas recently, and some of the tips you showed in this video will be incredibly useful. Thanks! I'm gonna cook this for my mum when she come up to see me
save an hour cooking by not adding the cooked meat till the last 10-15 minutes(improved flavour too) and the simmer time can be half if you add 2 tablespoon of tomato paste with the passata.
This is how I’ve been making ragú bolognese for very many years. However, Marcella Hazan, who was considered to be the very master of cooking in the Bologna style, used dry white wine instead of red. I really should try it this way some time but somehow I always use red. Also she used either beef mince or a mixture of beef and pork mince, not pancetta. All these variations are normal because every Italian cook has their own understanding of what is authentic, and the vitality and elasticity of this tradition is what makes Italian cooking so wonderful.
If you live in any area where there’s an Italian community you can usually find awesome fresh pasta made daily. It’s so worth it to buy a half kilo of tagliatelle or some raviolis.
Outstanding insights and technique. And, that's a cutting board! I don't know how folks cook only using small cutting boards. I always triple the volume when making this recipe. I then cryo-vac (vacuum seal plastic bag) portions for 4 people and freeze. So very convenient.
Fun facts with Andy 😂 I just love this and I’m one of your biggest fans as all of you are so chill and normal people who don’t cook the most fancy stuff but a cool interesting and easy to cook meals ! Love you from Bulgaria🔥❤️
That's bang on Andy. Actually, we call that Bolognese here, but that's what we mean. We know that most non-Italians think Bolognese is just a meat sauce, which is annoying. Question, why no parmesan rind in the sauce as it cooks down? Is that not traditional?
Use a Dutch oven on an induction hob to make the ragu if you have them. With the right heat setting you can leave the ragu as is and it will cook evenly without burning. Stir once an hour or whenever you remember and it practically makes itself. The only thing you can't skimp on is time. You'll want/need at least 4-5 hours.
Of course you can shorten the cooking time, this is a dish that already tastes delicious after 30 minutes, and it gets better if you let it simmer longer. 4 to 5 hours is completely unnecessary, though. Might as well cook it the evening before, leave it over night and warm it up to serve it: pretty much the same effect.
Hi, a couple of suggestions. In regards to the pasta my great-grandmother used to dry it hanging it on a cloth dryer, to make it less sticky and she would use 12 eggs at least per kilo of flour. From a cosmetic point of view if you have access to bright red/orange eggs they will give the dough a brighter golden colour. When it comes to the ragu' instead of the pancetta you should use salsiccia bolognese which is likely not available here in Australia (at least I have never been able to find it), it is slightly fermented but still soft and has a bit of tanginess coming from the fermentation. As an alternative some pork mince and some fresh salami can be a passable substitute. If you are lucky to find some sausage make sure it is not scented with herbs. I always enjoy seeing your videos, thank you! P.S.: Also you could cut the dough into a rectangular shape to make the tagliatelle more consistent in shape and the leftover bits and pieces would be kept as "maltagliati" (badly cut) and could be used either with ragu' or even eaten boiled in good homemade stock (chicken + beef).
@@lfc08adam Correct. I like to see things made as they should be not bastardised versions of. It is like Carbonara, if it does not use Guanciale it might be lovely but it is not Carbonara.
love the video. great content, as always. on a personal level, i recently picked up a nice chunk of parmesean for the first time in a long time. i have been using it liberally on a legit cacio e pepe, but also on a bunch of mid grade tj's sauce and pasta comobos, and i gotta say, the cheese is the one ingredient you want to splurge on. facts.
Hey Andy. Nice to see a proper ragù. The actual recipe is registered at the equivalent of the Chamber of Commerce. I lived in Bologna for almost 20 years and still miss the fabulous handmade pastas from the markets there. l do still make tagliatelle and ragù and a few of the other specialities but, it was lovely to be able to pop to the market and buy homemade. It's a bit of a process but, WELL worth it and, because it's the cooking time that takes the longest l always make a large quantity then, portion it and freeze it. It's lovely to be able to pull some out of the freezer and, in not much more than the time it takes to boil water a fabulous meal awaits. Easy to turn into lasagne too PS. If you're got any ragù left over - make arancini. 😊
Thx mate! love this channel. Good simple lessons for 57yr old tradie. I try most of your recipes!! PS... Merry xmas and happy new year!! (sorry, too early)
As an italian, my father taught me the difference between ragu and bolognese is the vegetables. Ragu is essentially meat and tomato, where as bolognese contains the onion celery carrot combo. My dads best recipe is with Osso Bucco ragu. Beats any meat
Look, we all have our ways, and everything is fine, and we know regional is everything in Italian cuisine. I reckon in Milan they would have exactly same mirepoix, exactly same pancetta, but I think they would use diced fillet steak, which brings it all together - not just minced beef you get from the supermarket. Do it both ways and compare. Also maybe in Milan they might serve with home made gnocchi. Thanks Andy for teaching these basics, no heaps of garlic or crazy herbs, let the basic ingredients do the talking. And yeah, making pasta at home is so easy....I wish more people knew. Cheers, Phil. Keep up the good work.
Don’t taste boiling water 🤣🤣🤣 You’re hilarious Andy!!! Looks good but I’d prefer to use beef short rib or chuck than ground beef. I also like to add freshly diced garlic and leeks to the mirepoix/soffrito, and heavy cream (double cream in your part of the world) instead of milk at the end. Using Heavy cream brings a sauce to a whole different level, which is why it’s used so much in restaurants. A bit of basil chiffonade (or parsley) to garnish doesn’t hurt either. Great video though, I really enjoyed watching you make the pasta! There’s something very calming about kneading dough that I really just can’t explain, but exists nonetheless. Keep up the great work Andy!
Thank you mate. As an asian home cook. I’ve also found that a wok is PERFECT for Italians meat sauce!!! It’s big and wide and easy to stir!! Just like Asian stir fry!
You are a really good teacher (besides being a brilliant cook, obviously 😄). I never knew about the milk at the end… will definitely try this next time I cook ragout. Thank you, Andy 👍🏻🍝
Nice video! I usually put rosemary and bay leaves during cooking (which I then remove), as well as a little nutmeg powder. Sometimes I also do 50% red wine / 50% blonde beer, just to add a little variation on the theme Cheers
definitely not traditional but I like to add cumin seeds to the water I use to boil the pasta, it adds a lovely extra layer of flavour to the pasta in my opinion, subtle but it elevates the dish. I've never made pasta at home before but seeing how you've done it gives me the confidence to try it out myself soon!
Very nice! Many ways of making the ragu and this would probably be approved in Italy :D One thing I was taught is to add the milk after the red wine in the beginning. A small(ish) mistake is though to talk about mirepoix when it's soffritto ;)
Love your work chef & always great to learn tips & interesting info. Just wanted to give some feedback regarding the background music in this one, it is weirdly distracting. Might just be me because I should be asleep right now. Oh and you can buy reusable silicone wraps that work similar to cling wrap, perfect for pastry and pasta making.
Well done chef! Subject to personal preference, but a lot of people here like a bit coarser ground meat (possibly mixed), tomato paste (possibly home made), raw pancetta, a bay leaf, little less milk (at least for the amount you made in the video), and a touch of nutmeg. Anyway, your dish is excellent and I would be happy to eat it any day! 👏🏻👏🏻👏🏻
I cook off tomato paste before adding tomatoes. Makes such a difference in taste. I also swap out celery for grated zucchini. I also prefer a pork and beef mix for the mince. I dont normally add pancetta but sometimes add bacon
there is a recipe from the Accademia italiana della cucina on Ragù all Bolognese that matches this recipe. It also states that you can enrich the sauce with chicken livers. I've tried it and used it in a lasagna, and it was amazing.
What are your pans made of? Could you make a video on what to look for when buying basic equipment and what it should be made of for a long lifespan? Should you use carbon steel with sour ingredients like tomatoes?
I like how he used a Dow to roll the dough I too went to Bunnings to get help with my cooking and I brought a hammer in so I wouldn’t have to knead as much It really helps
No, we do not!!! That's wrong! First you do the soffritto, then you add the meat in the same pane, with the soffritto! And cook the meat while stearing once in a while.
@elie5146 definitely. I'm English but was tought this way. You don't need to brown the meat for flavour, you combine meat with soffrito and then do the rest with reducing etc and you get all flavour from meat juices. Seems obvious to me
I’ve been using madein carbon steel cookware for years. One thing to remember is to not use anything with a high acid content, otherwise it will strip the seasoning that you’ve built up.
I have used Elizabeth David's recipe forever which is almost identical to your's Andy. Bravo! Your pasta method is very similar to Cordon Bleu French Flan recipe. YUM!!!!!
I'm Italian and I preemptively appprove of Andy's recipe. No gatekeeping. Whatever you wish to cook, enjoy your food. S'all good, man! Buon appetito. However, you don't want to cook tomatoes in carbon steel, especially for a long time. Carbon steel reacts to acidic foods, the seasoning will be stripped and it will leech a metallic taste into the food. Use stainless steel instead.
SO I am sending this to my Italian mates. Because every time we have a family meal over there in the eve. Spag Bol. Or a very similar version of spaghetti. So they defo eat it. But I prefer Ragu with wide thin strips, rather than these thicker one. Man italians have so many different pastas. Their all awesom. And Angela, if your watching, you mums is the best ever.
Great recipe. I love a Spag Bol on a Sunday, especially if I started it Saturday. Not sure the Mrs will be doing this version for the kids mid week tho.
hi mate great recipe as always. only pain point is seeing you have your nice bench scrapers but using a knife to cut the pasta. guess you go double speed if you use the scraper and less dishes. cheers dan from japan
As much as I love ragu, IDK if I am up to making my own pasta. Also I've been watching your Back of House series and just finished the Cauliflower Soup with bacon and blue cheese episode. It's always soup season here in Tasmania! Love your work!
Awesome. I did not know spaghetti bolognese wasn't a thing in Italy. Interestingly, this is identical to how I personally cook bolognese. I even go with tagliatelle or some sort of flat pasta instead of spaghetti. Also, lol @ dial-up modem sounds. How many people here are old enough to even know what that sound was like IRL? Used to bring me nightmares many many years ago. 😂
About a year ago, after many years of thinking “Milk?! In a bolognese??!! No way!”, I finally tried it and it really does lift it and make it so much more satisfying and delicious.
Oh, and I was surprised that the only seasoning was salt. No pepper, no herbs, nothing. I make ragu pretty much the same way, just with extra flavours. I guess that's me told for not being traditional (which I don't claim to be anyway) but it's how I like it.
Hey Andy, one tip I found was to weigh your egg and then times the weight by 1.67. That is the amount of flour to use! I have tried and tested this several times and it works perfectly every single time!
Love your work as always Andy. To clarify Spaghetti Bolognese and Ragu alla Bolognese are different dishes both are definitely eaten by Italians all over the world. Spaghetti Bolognese was developed by Italian immigrants in America in early 1900’s using Spaghetti because it was easier to get at that time with pork and beef mince it of course has spread all over the world. Ragu alla Bolognese is indeed the original from Imola in Bologna Italy first seen about 20 years earlier original recipe used lean veal, butter and onions with fresh made tagliatelle. Buon appetito 😊
Just did this one or two weeks ago. Since I didn’t like pancetta in carbonara when I tried cause you can get pancetta quite easy in comparison to guanciale, I used fennel Salsiccia and it was absolutely stunning. Will try Nduja next time. Also I found recipes that prefer concentrated tomato Paste over passata. Will also give that a try next time. Probably weird opinion. I prefer hard pasta over soft and fresh. 🤷♂️ but agree on the no spaghetti rule.
Excellent recipe for the taste of real pasta and meat sauce, we keep getting chef's showing us the quick way to do everything. Cooking should be enjoyed, thanks again, and keep your recipes coming.
Pretty much exactly how I make it except i ain’t making pasta To much effort when a pack is like $2 😅 also I use diced canned tomatoes and a small tin of tomato paste and mix some chicken stock through it in a bowl and that’s my sauce but this is an awesome meal for families on a budget probably one of the cheapest good meals you can make that’s cost effective and you can make a heap of pretty easy 👌 great video and looked amazing 🤤
Handy trick I got from Martha Stewart is that you can put the flour, eggs and salt into a food processor and run it for like 45 seconds to get you 90% of the way to a done pasta dough. Then just kneed it a little, rest it, and done. After changing I literally couldn't tell the difference texturally (and obviously no flavour difference), so it can save a bunch of time or help out people with RSI or other mobility issues who are struggling. EDIT: I also rest it in a pyrex glass bowl thing with a silicone lid. It's air tight but also doesn't waste single use plastics - best of both worlds.
you know what? that sounds like a really sensible tip - imho it saves some energy mainly - thank you for the tip, will deffinitely try this (gonna make a glutten free tagliateli though)
One of my favorite Sunday meals to make. One thing I like to do if I have it, is use a parmigiano or pecorino rind in the sauce while it’s cooking down to add that cheesy salty flavor to it
If you want try with concentated tomato paste instead of passata. The sauce will be less “colored” and thicker but that is the way many families in bologna prepare ragu just for the tagliatelle.
Inspiring. Thank you. And, "it doesn't need to taste like the sea" is valuable information. Whenever I hear a professional say "salty like the sea," I cringe at it. Have they never gotten a gulp of seawater before?
Great video. Question - If we want to work the eggs together before bringing in the flour, why not just whisk them all in the bowl and then pur into the well?
Use a wooden board, wooden roller, and a sharp knife when cutting. As Andy did. This drys the pasta as you work it (wood) and stops it sticking to itself (sharp knife) when it is cut. This is how the nonna’s do it.
andy could you do the neopoliton ragu they basically as you know through all diferent utz of meat short rib pigs cheeks oxtail. love the channel big fan!!!!
Check out the Carbon Steel Collection and Made In’s other cookware by using my link to save on your order - madein.cc/1224-andycooks
You seem to have quite the impact. When I looked for Skottsberg because I very much liked the high Sauciere from your recent Video I found most of the comments on their page had your name as reference in it. xD Would you prefer the made in ones for technicial or quality reasons? Those are double the price and I like the Skottsberg more visually.
thanks Andy, you know if you ever want a stainless steel wok, Buffalo is a great brand, made in Taiwan. they also make flat-bottomed ones!
Andy, I’m allergic to celery. What could I use as a replacement in the triumvirate. ?
1:40 I'm a bit confused why you are using Olive oil here especially over high heat. Regardless if it is controlled, olive oil burns. Is using Olive Oil only for TH-cam audience? Also those pans can survive restaurant Salamanders? That's impressive.
I am a bit confused. I always thought that ragu was cubes of meat slowly cooked until it basically desolve and becomes a sauce.
A little piece of advice from a nonna from Parma. My granny would roll out the dough in a very thin but not superthin sheet, and leave it on the table for a quarter of an hour. Then she would roll it a tiny bit more and cut. This way, the surface of the dough dries out a tiny bit, and with the final roll this harder surface would create a rougher surface for the sauce to cling on to.
that's good advice... also that will relax the gluten so it will be easier to roll it too.
Wow that's the kind of advice you only gain from 40yrs of cooking for your family
Thanks for sharing
Makes sense, thank you. For pro chefs often time is the enemy, so great advice like that is sometimes impossible to use. Still, at home I'm most definitely putting that to work.
Great tip. Thanks. 😊
@@nikiTricoteuse Thank you to a fellow knitter.
As an italian who has done tagliatelle al ragù before I can say the recipe is perfect, but I would not use a wok to cook the ragù. You want it to slowly evaporate... with a big pot not fully covered with a lid you will probably not even need to add water during cooking. Still the wok did not make it worst, you just had to do the extra step of adding water.
A few secrets: more yolks = pasta dough that will stick less and require less dusting, you can freeze both the ragù (already cooked) and the pasta (before cooking it... and you don't want to defrost it, just toss it in boiling water, it will take the same time to cook).
I've started off on the stove then cooked it in oven on low + time. Other times all stove. Nowadays I use an instant pot, starting with sofrito, then pressure, then cooked open. It can cut down the cooking a lot, and it really helps in breaking tough tissues and you get the really delicate well cooked mince with individual grains. Uncooked mince there is nothing worse like wet cardboard with no flavour. Even if you get a good cut, it is still not going to be as good as also you want some fat not all lean.
I tend to use half beef half pork (rather then pancetta), or veal if available. I might use a couple of anchovies you won't notice them but help with meatiness. I tend toward the low end of tomato I don't want too much. Sometime I might put in chicken livers, etc if want to be fancy. If I use wine at I only use a little white for deglazing only or none at all. I really don't; understand red wine in ragu. I think that is different dish. Or a cheat for colour.
Not traditional at all and probably sacrilege...I have used pieces of artichoke stirred in the last 5-10 minutes. Call it Paul's Ragu. You want good quality tinned/jared not in vinegar/brine, olive oil only or freshly cooked. It is nice try it.
I always make more and freeze. That goes for anything like this.
Bolognese is not the only ragu and and genovese is not the only pesto bur I think they are good place to start however. Although if you have fresh herbs you might as well make seasonal pesto
pretty sure he is using the wok, because its easier for camer work. you can easy look into the pan. a deep pot is difficult to film, because you cant go above too much because of the steam.
@@Viskilolexactly what I was going to say - glad I checked if someone had already said it :)
You are as Italian as Gandhi
@larsbjrndaldainese1382 frustrated much, sweetheart? 😘
Thank for still teaching us how to cook and not just focusing on TH-cam algorithms 😊🙏🏼
In the times when half of youtube provides chef-level cooking knowledge, what makes the best differ from the good, is the personality. And this channel has a great team of very likable and sympathetic people behind it, all of them (Mitch, Babe, the editor, and of course Andy) bring a bit of self expression into the videos. Superb content.
Hey Andy,
Thanks for being you.
Love from Ireland
i grew up making fresh pasta every once in a blue moon with my folks and this video hit me like a wave of nostalgia. even though we had a pasta machine thing the tagliatelle in the video looked exactly the same, only difference is we would hang the pasta all over the kitchen to dry it and im not sure why or what difference that holds to how you have made it - i'll have to make it again soon thanks for sparking that memory andy c:
Mr. Andy, your full-length videos and shorts never fail to make me feel very happy. Cheers from a fellow Kiwi, now in Melbourne.
My Dad and I enjoyed watching “Crossfire Trail” starring Tom Selleck. Wilford Brimley was also in it. We loved this line of his:
“You see, if you just take your time, . ….you’ll have a more harmonious outcome.”. Harmonious is a very good word.
Great Movie! I love the Sackett series of books by Louis L’Amour and most of his other stories as well. It’s getting hard to find the books now because they are so old but i enjoy visiting dusty old second hand book stores run by some very quirky characters most times!!!
@@rwfoxtrot Yes! Those shops are very important in my life. An uncountable amount of adventures and characters. Incorporating the shop owner takes it to another level. I always liked to make a quick vacation trip around finding these shops, and mom & pop diners along the way. Sadly, they are becoming few and far between. Typing this to you is making me want to plan one now! 🤙🏽📚
Love that you actually have to warm people not to taste boiling water!
you never know
I tathted de watha before I we'd de wahning!
You always have that one cook in the kitchen who loves to live dangerously, that warning is for them. They love to live vicariously and save us the trouble. 😬🤣
Yes that was super nice to mention, cause you never know😂
Before boiling?
When I did some cooking classes in Italy a few years back the chap showed me a trick of using the veg off cuts and peels to make a basic vegetable stock. So taking all that carrot peel, the onion skins, off cuts of the celery and just leave it boiling away in a pot of water while you cook. Then he would cook the sauce with a lot less liquid than I would have normally, but he'd add a couple ladles of that stock every now and then whenever it looked like it was getting too dry.
If it I've got the time to babysit it that's how I cook now. But it's still nice to make a big pot of everything that you can stick a lid on and step away from.
try eating onion skin carrot peel and celery leaf then ask yourself is this what i want my sauce to taste like
I was born in Italy but came to Australia when I was eight years old. I’ve lived 50 years in Australia but never changed the way of making traditionally Italian food. My mum was a really good cook as I got older. I worked in restaurants cooking amazing Italian food I love the way you cook And that Bolognese is just amazing love watching your videos because I can’t relate to you. You’re a real good cook.
can relate?
Plus Italians I know use stripped meat from the meat they cook in the pasta sauce and I am guessing that's how the rest of the world thinks it was originally minced meat and the only time they used minced meat was mainly meatballs cooked in pasta sauce. However, every village has their own version. Not all his ingredients are true to their original recipe. He is an excellent cook / chef.
@@Mav_Fthat's the thing. Despite for every good "traditional" recipe a lot of short cut knock offs are out, sometimes providing still surprising good food, although especially when corners where cut on the ingredients or cooking time like in this example, the traditional one is better.
And then there are the variations, even in the realm of traditional recipes. It may differ from family to family, or from one town to the next town over. In this case I have some seen using tomato puree, some added some tomato paste, some only used a, surprisingly small, amount of crushed or diced tomatoes
@alexanderkupke920 puree, paste, etc, are used when you haven't got homemade pasta sauce or tomatoes on hand. Plus, paste is slightly bitter and needs to be cooked out, diced can tomatoes are sweet and puree can be varied. We still make our own pasta sauce from scratch every couple of years. It's a whole day event and makes about 200 to 500 bottles depending on how many tomatoes we have. Outdoor grown tomatoes are better than glasshouse and hydroponics.
@@Mav_F glasshouse and hydroponics, yeah, the dutch are well known for those. Here in Germany we call them dutch red water packs. If thirsty, punch a straw in and suck away... Just don´t expect a lot of taste. I think it is a combination of them growing to fast, to big and especially, completely the wrong types.
@alexanderkupke920 Interesting. I am in Australia, parents are Italians. My uncle lives in Germany and he was born in Italy and moved to Australia and then to Germany and started a restaurant. His son or grandson now plays soccer / football over there somewhere.
Almost perfect Andy! Those tagliatelle look really good. Just one tip: instead of water to add to the ragù use home made vegetable broth. It adds even more flavour.
Your sense of humor was in good form in this video: thank you-my first chuckles of the day! As to the tutorial, you were extra brilliant.
Finally someone who relates the specifics about pasta ingredients and method in the very best way. I have never seen anyone use a fork.
It is exactly the right tool. Never liked just using hands from the beginning mix. You
are spot on about that as well. Another thing, apart from myself, you are the only one to thank a utensil when its job is done. I think in ways we can’t perceive the simple expression gives a good vibe to the kitchen. Thank you and all those with you for the work and effort put into all the videos.
look forward to these every weekend. Much love, chef.
Thanks! Glad you're enjoying the channel.
I was in Bologna in October and we also learnt to make this recipe. They did pork mince and beef mince - 500g of each. We were taught to cover the ragu during the 4 hour cook so it doesn't evaporate. Your plated tagliatelle looks amazing!
To cover the ragù during cooking it is really, really important.
A 4 hour cooking time is basically trolling. It does improve the dish, but it’s already very tasty after a much shorter time.
@@clelia7820fully covered ?
@@mm9773 Good food takes time, in this case it's worth it, to atleast cook it for 2 hours.
@@exanyt The best dishes I’ve ever cooked had a long cooking time, but they were both beef stews: the longer cooking time at a low temperature really makes a difference because it helps break down the cheap but delicious cuts of meat.
This type of ragu, using sausage meat or mince, doesn’t need ages - in fact leaner meat can get tough and chewy when it’s cooked too long, even in liquid. But I’m not arguing against cooking it for hours, I’m saying it’s already amazing after a short time.
It’s easy to put it to the test: just cook it faster, you’ll still enjoy it. Or you can cook it the evening before and leave it overnight - yes, it will taste richer, and you don’t have to get up at 7 if you want it for lunch.
7:45. This tip is life changing. Ive always struggled with all types of doughs because everything always sticks to my fingers even if I dust/wet/lube with oil. I always just instantly start kneading, ill definitely try this next time.
Great video again Andy! Really enjoyed this and really enjoyed some of the comments with the extra advice for this dish. You have built such a great community!
Hi Andy, best cooking channel on youtube, I stay in Scotland, and we love soup in the winter, would like you to make your favourite soup, either summer or winter soup, obviously my favourite is scotch broth, keep up the good work, thanks
I've been getting into making my own pastas recently, and some of the tips you showed in this video will be incredibly useful. Thanks! I'm gonna cook this for my mum when she come up to see me
Kitchen Tips With Andy...the best!❤
I have a one-day flu and my fever just broke and now I am *STARVING* for some classic Italian food. This looks divine.
save an hour cooking by not adding the cooked meat till the last 10-15 minutes(improved flavour too) and the simmer time can be half if you add 2 tablespoon of tomato paste with the passata.
This is how I’ve been making ragú bolognese for very many years. However, Marcella Hazan, who was considered to be the very master of cooking in the Bologna style, used dry white wine instead of red. I really should try it this way some time but somehow I always use red. Also she used either beef mince or a mixture of beef and pork mince, not pancetta. All these variations are normal because every Italian cook has their own understanding of what is authentic, and the vitality and elasticity of this tradition is what makes Italian cooking so wonderful.
I prefer to use guanciale, but pancetta and bacon are much easier to find for most people.
Köszönjük!
Let's be honest, I'm never going to make that pasta, but the ragu, definitely.
Fair enough, packet pasta will still be tasty!
Make a big pot of ragu one weekend and eat it with store bought pasta, then try making your own pasta the next weekend
Give it a go! Its simple
If you live in any area where there’s an Italian community you can usually find awesome fresh pasta made daily. It’s so worth it to buy a half kilo of tagliatelle or some raviolis.
13:18 "Don't taste boilling water" Gold comedy right there🤣
Honestly, it made me LoL. 😂😂
Outstanding insights and technique. And, that's a cutting board! I don't know how folks cook only using small cutting boards. I always triple the volume when making this recipe. I then cryo-vac (vacuum seal plastic bag) portions for 4 people and freeze. So very convenient.
Fun facts with Andy 😂 I just love this and I’m one of your biggest fans as all of you are so chill and normal people who don’t cook the most fancy stuff but a cool interesting and easy to cook meals ! Love you from Bulgaria🔥❤️
That's bang on Andy. Actually, we call that Bolognese here, but that's what we mean. We know that most non-Italians think Bolognese is just a meat sauce, which is annoying.
Question, why no parmesan rind in the sauce as it cooks down? Is that not traditional?
Use a Dutch oven on an induction hob to make the ragu if you have them. With the right heat setting you can leave the ragu as is and it will cook evenly without burning. Stir once an hour or whenever you remember and it practically makes itself. The only thing you can't skimp on is time. You'll want/need at least 4-5 hours.
Of course you can shorten the cooking time, this is a dish that already tastes delicious after 30 minutes, and it gets better if you let it simmer longer. 4 to 5 hours is completely unnecessary, though. Might as well cook it the evening before, leave it over night and warm it up to serve it: pretty much the same effect.
Hi, a couple of suggestions. In regards to the pasta my great-grandmother used to dry it hanging it on a cloth dryer, to make it less sticky and she would use 12 eggs at least per kilo of flour. From a cosmetic point of view if you have access to bright red/orange eggs they will give the dough a brighter golden colour. When it comes to the ragu' instead of the pancetta you should use salsiccia bolognese which is likely not available here in Australia (at least I have never been able to find it), it is slightly fermented but still soft and has a bit of tanginess coming from the fermentation. As an alternative some pork mince and some fresh salami can be a passable substitute. If you are lucky to find some sausage make sure it is not scented with herbs. I always enjoy seeing your videos, thank you! P.S.: Also you could cut the dough into a rectangular shape to make the tagliatelle more consistent in shape and the leftover bits and pieces would be kept as "maltagliati" (badly cut) and could be used either with ragu' or even eaten boiled in good homemade stock (chicken + beef).
Long time subscriber, love your work . Even more I love the fact that there was no garlic in this recipe.
That's the only bit I didn't like.
@@danlovestotravel8159 Thats up to anyones liking. Some Italians do, others not. Same with bay leaves.
@danlovestotravel8159 the official recipe has no garlic according to the official website of bologna. Lol
@@lfc08adam Correct. I like to see things made as they should be not bastardised versions of. It is like Carbonara, if it does not use Guanciale it might be lovely but it is not Carbonara.
@goodo4668 I use garlic for bolognese always lol.
love the video. great content, as always. on a personal level, i recently picked up a nice chunk of parmesean for the first time in a long time. i have been using it liberally on a legit cacio e pepe, but also on a bunch of mid grade tj's sauce and pasta comobos, and i gotta say, the cheese is the one ingredient you want to splurge on. facts.
Hey Andy. Nice to see a proper ragù. The actual recipe is registered at the equivalent of the Chamber of Commerce. I lived in Bologna for almost 20 years and still miss the fabulous handmade pastas from the markets there. l do still make tagliatelle and ragù and a few of the other specialities but, it was lovely to be able to pop to the market and buy homemade. It's a bit of a process but, WELL worth it and, because it's the cooking time that takes the longest l always make a large quantity then, portion it and freeze it. It's lovely to be able to pull some out of the freezer and, in not much more than the time it takes to boil water a fabulous meal awaits. Easy to turn into lasagne too PS. If you're got any ragù left over - make arancini. 😊
Fun facts with Andy 🎶
Yay! Your jingles!!
Thx mate! love this channel. Good simple lessons for 57yr old tradie. I try most of your recipes!! PS... Merry xmas and happy new year!! (sorry, too early)
As an italian, my father taught me the difference between ragu and bolognese is the vegetables. Ragu is essentially meat and tomato, where as bolognese contains the onion celery carrot combo.
My dads best recipe is with Osso Bucco ragu. Beats any meat
Look, we all have our ways, and everything is fine, and we know regional is everything in Italian cuisine. I reckon in Milan they would have exactly same mirepoix, exactly same pancetta, but I think they would use diced fillet steak, which brings it all together - not just minced beef you get from the supermarket. Do it both ways and compare. Also maybe in Milan they might serve with home made gnocchi.
Thanks Andy for teaching these basics, no heaps of garlic or crazy herbs, let the basic ingredients do the talking. And yeah, making pasta at home is so easy....I wish more people knew. Cheers, Phil.
Keep up the good work.
You made us Italians very proud in cooking the sauce for a few hours or more, and the dough. Magnifico! 😊🥰
Don’t taste boiling water 🤣🤣🤣 You’re hilarious Andy!!! Looks good but I’d prefer to use beef short rib or chuck than ground beef. I also like to add freshly diced garlic and leeks to the mirepoix/soffrito, and heavy cream (double cream in your part of the world) instead of milk at the end. Using Heavy cream brings a sauce to a whole different level, which is why it’s used so much in restaurants. A bit of basil chiffonade (or parsley) to garnish doesn’t hurt either. Great video though, I really enjoyed watching you make the pasta! There’s something very calming about kneading dough that I really just can’t explain, but exists nonetheless. Keep up the great work Andy!
Thank you mate. As an asian home cook. I’ve also found that a wok is PERFECT for Italians meat sauce!!! It’s big and wide and easy to stir!! Just like Asian stir fry!
You are a really good teacher (besides being a brilliant cook, obviously 😄). I never knew about the milk at the end… will definitely try this next time I cook ragout. Thank you, Andy 👍🏻🍝
adding milk is heathen practices in italian, just like adding cream to a fish dish.
Nice video! I usually put rosemary and bay leaves during cooking (which I then remove), as well as a little nutmeg powder. Sometimes I also do 50% red wine / 50% blonde beer, just to add a little variation on the theme
Cheers
definitely not traditional but I like to add cumin seeds to the water I use to boil the pasta, it adds a lovely extra layer of flavour to the pasta in my opinion, subtle but it elevates the dish. I've never made pasta at home before but seeing how you've done it gives me the confidence to try it out myself soon!
That’s fine, I usually chuck a handful of saffron in the water and the tradition police haven’t shown up yet!
The best videos about tagliatelle alla ragu I have ever seen. Thanks, Andy!
Andy's cooking makes me so happy. I feel like if I could just cook every day like that, I would be the happiest person in the world.
First time seeing anay video by you, and i have to say.
I absolutly LOVE your cutting board.
"Don't taste boiling water..."? I suppose in this world that warning is needed.... 😂
I imagine that was an edit from Basic Mitch
😂😂
You can taste it, it’s just not recommended 😅
Imagine not getting such a banal joke lmao
There sadly be trumpvoters around.
12:24 Use cornflour here. It stops the pasta sticking together, and helps to dry it out and give a bit more texture.
Reminds me of sunday morning grandma preparing tagliatelle al ragù when we were all there together ❤
Very nice! Many ways of making the ragu and this would probably be approved in Italy :D One thing I was taught is to add the milk after the red wine in the beginning. A small(ish) mistake is though to talk about mirepoix when it's soffritto ;)
Love your work chef & always great to learn tips & interesting info.
Just wanted to give some feedback regarding the background music in this one, it is weirdly distracting. Might just be me because I should be asleep right now. Oh and you can buy reusable silicone wraps that work similar to cling wrap, perfect for pastry and pasta making.
Well done chef!
Subject to personal preference, but a lot of people here like a bit coarser ground meat (possibly mixed), tomato paste (possibly home made), raw pancetta, a bay leaf, little less milk (at least for the amount you made in the video), and a touch of nutmeg.
Anyway, your dish is excellent and I would be happy to eat it any day! 👏🏻👏🏻👏🏻
Thank you 👏👏♥️ great to watch
I cook off tomato paste before adding tomatoes. Makes such a difference in taste. I also swap out celery for grated zucchini. I also prefer a pork and beef mix for the mince. I dont normally add pancetta but sometimes add bacon
Noticed the title, rubbed my hands together - enhancing the anticipated scepticism and criticism, watched, and couldn't fault it....🤘
I think Andy is the best cook ive seen online ,, verry classy 😮😮😮
there is a recipe from the Accademia italiana della cucina on Ragù all Bolognese that matches this recipe. It also states that you can enrich the sauce with chicken livers. I've tried it and used it in a lasagna, and it was amazing.
What are your pans made of? Could you make a video on what to look for when buying basic equipment and what it should be made of for a long lifespan? Should you use carbon steel with sour ingredients like tomatoes?
I like how he used a Dow to roll the dough
I too went to Bunnings to get help with my cooking and I brought a hammer in so I wouldn’t have to knead as much
It really helps
Usually we would brown the beef first remove it and then do the Soffritto…. Everything in one pen so that you keep all the flavours.
Then he couldn't promote the sponsored pan though 😘
No, we do not!!! That's wrong! First you do the soffritto, then you add the meat in the same pane, with the soffritto! And cook the meat while stearing once in a while.
Will differ from one mama to another so keep your aprons on !
@elie5146 definitely. I'm English but was tought this way. You don't need to brown the meat for flavour, you combine meat with soffrito and then do the rest with reducing etc and you get all flavour from meat juices. Seems obvious to me
@@elie5146 no one does that if they want to brown the meat.
I’ve been using madein carbon steel cookware for years. One thing to remember is to not use anything with a high acid content, otherwise it will strip the seasoning that you’ve built up.
As in don't use it to boil tomato sauce in there for hours like in this video😂
Adds a lovely iron taste too 🤣
if you pause the video you can see the shiny metal showing
I have used Elizabeth David's recipe forever which is almost identical to your's Andy. Bravo! Your pasta method is very similar to Cordon Bleu French Flan recipe. YUM!!!!!
I'm Italian and I preemptively appprove of Andy's recipe. No gatekeeping. Whatever you wish to cook, enjoy your food. S'all good, man! Buon appetito.
However, you don't want to cook tomatoes in carbon steel, especially for a long time. Carbon steel reacts to acidic foods, the seasoning will be stripped and it will leech a metallic taste into the food. Use stainless steel instead.
You will also loose some seasoning of the pan when cooking tomato sauce in it. Thats why some recipes for Ragu don't use tomatoes.
I always use a Le Crueset style enameled cast iron pot to cook my ragu.
If you are cracking eggs in a bowl isn’t it easier to whisk the eggs in the bowl first then pour into the flour well?
SO I am sending this to my Italian mates. Because every time we have a family meal over there in the eve. Spag Bol. Or a very similar version of spaghetti. So they defo eat it. But I prefer Ragu with wide thin strips, rather than these thicker one. Man italians have so many different pastas. Their all awesom. And Angela, if your watching, you mums is the best ever.
The pace and detail is just right.
Great recipe. I love a Spag Bol on a Sunday, especially if I started it Saturday. Not sure the Mrs will be doing this version for the kids mid week tho.
hi mate great recipe as always. only pain point is seeing you have your nice bench scrapers but using a knife to cut the pasta. guess you go double speed if you use the scraper and less dishes.
cheers dan from japan
As much as I love ragu, IDK if I am up to making my own pasta. Also I've been watching your Back of House series and just finished the Cauliflower Soup with bacon and blue cheese episode. It's always soup season here in Tasmania! Love your work!
Awesome. I did not know spaghetti bolognese wasn't a thing in Italy. Interestingly, this is identical to how I personally cook bolognese. I even go with tagliatelle or some sort of flat pasta instead of spaghetti.
Also, lol @ dial-up modem sounds. How many people here are old enough to even know what that sound was like IRL? Used to bring me nightmares many many years ago. 😂
About a year ago, after many years of thinking “Milk?! In a bolognese??!! No way!”, I finally tried it and it really does lift it and make it so much more satisfying and delicious.
Can you freeze the leftover sauce if using milk? We like to make a big batch of Bolognese because it keeps so well as frozen portions.
@ I’m not sure to be honest. I usually only make enough for myself. I’m sure it’d be ok.
Don't know why I didn't watch the last few videos, but I'm glad I'm back. Thanks chef
That cooking stove is gorgeous. Color me jelly
Kick ass vid Brohahn, I am making this for my 96 year old grandma who pays me to cook for her.
Thanks for all the great ideas
Uh.. should family be paying you to cook? Or do you mean as a compensation for the groceries? Love that you're taking the time for her though.
@ you feel better about yourself now good I hope so
From a person with misophonia, I am so happy you don't crank the gain on your mic when you chew. That part always makes me flinch in cooking shows.
Inspired ❤ Starving for fresh pasta now 😊 Thanks, Chef!
Oh, and I was surprised that the only seasoning was salt. No pepper, no herbs, nothing. I make ragu pretty much the same way, just with extra flavours. I guess that's me told for not being traditional (which I don't claim to be anyway) but it's how I like it.
There's something really beautiful about hand-formed and hand-cut pasta
Excellent vid. Thanks Andy.
Andy knead the mince a bit before crumbling into the pan to get rid of those horrible textured stringy bits. So worth it. Looks delicious btw.
Where did you get your cutting board? This is how I make my sauce and it's so rich, now I need to make the pasta! Happy New Year!
Really appreciate the tips on how to do it without using plastic. I'd love to see more plastic free cooking.
Hey Andy, one tip I found was to weigh your egg and then times the weight by 1.67. That is the amount of flour to use!
I have tried and tested this several times and it works perfectly every single time!
Is that after cracking the eggs?
@@Gacug1Yes that’s correct
Depends on the type of flour too, but that's a great suggestion.
That’s great, I usually do around 1.65, but by weighing the eggs, you’re much more consistent.
golden ratio!
Love your work as always Andy. To clarify Spaghetti Bolognese and Ragu alla Bolognese are different dishes both are definitely eaten by Italians all over the world.
Spaghetti Bolognese was developed by Italian immigrants in America in early 1900’s using Spaghetti because it was easier to get at that time with pork and beef mince it of course has spread all over the world.
Ragu alla Bolognese is indeed the original from Imola in Bologna Italy first seen about 20 years earlier original recipe used lean veal, butter and onions with fresh made tagliatelle. Buon appetito 😊
Just did this one or two weeks ago. Since I didn’t like pancetta in carbonara when I tried cause you can get pancetta quite easy in comparison to guanciale, I used fennel Salsiccia and it was absolutely stunning. Will try Nduja next time. Also I found recipes that prefer concentrated tomato Paste over passata. Will also give that a try next time. Probably weird opinion. I prefer hard pasta over soft and fresh. 🤷♂️ but agree on the no spaghetti rule.
Excellent recipe for the taste of real pasta and meat sauce, we keep getting chef's showing us the quick way to do everything. Cooking should be enjoyed, thanks again, and keep your recipes coming.
Absolutely, some recipes just shouldn't be rushed. Glad you enjoyed this one
Cooked this recipe tonight. Magic. Thank you 🤓
Love your work ❤
Thank you. Looks authentic and amazing as usual.🍷🍷🍷🍷
Pretty much exactly how I make it except i ain’t making pasta To much effort when a pack is like $2 😅 also I use diced canned tomatoes and a small tin of tomato paste and mix some chicken stock through it in a bowl and that’s my sauce but this is an awesome meal for families on a budget probably one of the cheapest good meals you can make that’s cost effective and you can make a heap of pretty easy 👌 great video and looked amazing 🤤
Handy trick I got from Martha Stewart is that you can put the flour, eggs and salt into a food processor and run it for like 45 seconds to get you 90% of the way to a done pasta dough. Then just kneed it a little, rest it, and done. After changing I literally couldn't tell the difference texturally (and obviously no flavour difference), so it can save a bunch of time or help out people with RSI or other mobility issues who are struggling.
EDIT: I also rest it in a pyrex glass bowl thing with a silicone lid. It's air tight but also doesn't waste single use plastics - best of both worlds.
you know what? that sounds like a really sensible tip - imho it saves some energy mainly - thank you for the tip, will deffinitely try this (gonna make a glutten free tagliateli though)
@@Thraakull Good luck - gluten free flours can be weird.
Works with small pizza and bread doughs as well. It's a shockingly good replacement for a nice mixer.
One of my favorite Sunday meals to make. One thing I like to do if I have it, is use a parmigiano or pecorino rind in the sauce while it’s cooking down to add that cheesy salty flavor to it
Love this video. I also love my Made In saucier for marrying up pasta and sauce.
If you want try with concentated tomato paste instead of passata. The sauce will be less “colored” and thicker but that is the way many families in bologna prepare ragu just for the tagliatelle.
if I want to make fresh pasta but save some for the following days, should I freeze the bundles after tossing in flour?
Inspiring. Thank you.
And, "it doesn't need to taste like the sea" is valuable information. Whenever I hear a professional say "salty like the sea," I cringe at it. Have they never gotten a gulp of seawater before?
Great video. Question - If we want to work the eggs together before bringing in the flour, why not just whisk them all in the bowl and then pur into the well?
Use a wooden board, wooden roller, and a sharp knife when cutting. As Andy did. This drys the pasta as you work it (wood) and stops it sticking to itself (sharp knife) when it is cut. This is how the nonna’s do it.
andy could you do the neopoliton ragu they basically as you know through all diferent utz of meat short rib pigs cheeks oxtail. love the channel big fan!!!!